Dry chutney podis are such a help in situations when I plan to skip preparing curries or side dish. The below dry chutney powder is prepared from curry leaves that imparts a distinctive aroma and flavor to this chutney.
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Kunvale Sasam is a traditional dish from Konkani cuisine prepared from ashgourd during festivals/ functions at home and especially for devasthan jevan [meals] during temple festivals. Recently I had prepared this curry at home. Though unable to replicate the same irresistible taste [which the curry gets probably because it is prepared in large quantity], we loved this delicious curry with rice and happolu [spicy papads].
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Upma is a traditional South Indian breakfast dish. Mostly made from semolina/rava, the recipe of which you can check here, it can also be prepared with vermicelli or oats as main ingredients. In the below recipe I have used vermicelli . Popularly known as semiya, sevai, shavige we call it shevayin in konkani. This is a no onion recipe, which I prepare as a breakfast/snack on fasting days or when I run out of stock for onions. You can also check recipe for Lemon Shevayin prepared from rice vermicelli.
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I am used to making kuvale sasam, kuvale koddel aka puli koddel, kuvalein ambat with turdal... whenever ash gourd is purchased at home. The recipe of Kuvale dhavein ambat from Asha aunty's cookbook "The Konkani Saraswat Cuisine" was something new to me. Had never heard it till now or probably mom must have prepared this dish with some other name. Thus, I felt like tasting the dish and decided to try it when I bring the vegetable home next time. Kuvale is konkani name for ashgourd/ winter melon and dhavein means white in color. So the name suggests that this curry is white in color probably the color attained after adding curd to the dish.
So here I am with my try and would like to share the recipe that I adapted from the book. For the exact recipe you will need to buy the book. I have used tamarind in place of curd, the quantity of grinding ingredients is taken in proportion to the quantity of veggie used and pinch of asafoetida while seasoning. A mildly spiced curry with the sweetness that oozes out in every bite of ashgourd piece, my family thoroughly enjoyed this curry served with hot rice.
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Panchmel dal is a traditional dish from State of Rajasthan. "Panch" is a hindi word which means five and the preparation contains combination of five lentils[dals] tempered with spices, and so the name "panchmel dal"
Dals are known to be an excellent source of proteins as well as rich in vitamins and minerals, hence this is highly nutritious side dish that goes well with rice or rotis.
Ingredients
1/4 cup tur dal
1/4 cup of whole urad dal
1/4 cup moong dal
1/4 cup of masoor dal
1/4 cup chana dal
1 cup finely chopped tomatoes
1/2 tsp turmeric powder
1 tsp cumin seeds
1-2 red chilies
A pinch of asafoetida
1 bay leaf
3-4 cloves
3 green chilies chopped
1 tsp ginger grated
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp lemon juice
1-2 tbsp finely chopped coriander leaves.
Method:
Wash and soak the dals for 30 mins. Drain and pressure cook in 3 cups of water with turmeric powder and oil for 3 whistles or till the dal is done.
Heat oil in a pan. Add cumin seeds. Once the cumin seeds splutter add red chilies, hing, bayleaf, cloves. As the dry spices start to change its color add chopped green chilies, grated ginger and saute it for a minute. Reduce the flame. Add cumin powder, coriander powder and red chili powder. Add chopped tomatoes and cook it on low flame till oil surfaces. Add cooked dal, salt, and water if required to adjust the consistency. Cook for 5 mins. Add garam masala, lemon juice and simmer for few more minutes. Switch off the flame and garnish with coriander leaves. Serve it hot with roti or rice.
Happy cooking !
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A quick and easy recipe for vegetable pulao which has no onion and garlic in it. Here I have used black cumin seeds in place of normal jeera that gives a unique and distinct flavor to the pulao.
Ingredients
2 cups basmati rice
2 cups mixed vegetables [ Beans, Carrot, Peas]
3 and 3/4 cups of water
1/4 cup coconut milk
1 inch piece of cinnamon
3-4 cloves
2-3 green cardamom
1 bay leaf
1 star anise
1/2 tsp black cumin seeds [shahi jeera]
2 green chilies, slit
1 tbsp cashew nuts
1 tbsp raisins
salt to taste
Olive oil + Ghee
2 tbsp of finely chopped coriander leaves
Method:
Wash and soak rice for 30 minutes in lukewarm water [I would suggest you follow the packet instructions while cooking the rice] . Drain the water and keep it aside.
Heat oil + ghee in a wide pan. Once ghee gets melted, add shahi jeera and the whole spices one by one. Saute it on sim flame till you get nice aroma. Add cut green chilies. Follow it with the chopped vegetables and saute it nicely for 5 minutes on medium flame. Now add water and allow it to boil. Add in the coconut milk, soaked and drained basmati rice. Add salt as per the taste.
Stir once [care should be taken to see that the rice grains do not break] and monitor the cooking. Cook it on medium flame until the rice absorbs the water. Lower the flame, cover the pan with a lid and cook it till done. Switch off the flame and allow it to rest for few more minutes.
Once done completely uncover the pan and garnish with fried cashews and raisins [optional] and finely chopped coriander leaves. Serve it hot with accompaniment of your choice.
Happy cooking !
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During our recent visit to India, we attended an engagement function of my close relative. After wishing the couple, few clicks and meeting other relatives, it was time to head towards dinner hall. As we sat down on the guest table, came across a cute small card which listed the dinner menu for that evening. I was impressed with the idea and saw the card placed besides each plate. Surely helped me pick my preferences from authentic GSB dishes to North Indian specialities for the evening. No prizes for guessing,,, I preferred authentic GSB dishes and amongst them avnas ambe sasam [pineapple mango curry] was the one I reached for second helping too ... yum yum yum!
Avnas ambe sasam is sweet sour side dish popular among konkani household. This dish is prepared when mangoes are in season. Being a no onion garlic recipe, its likely to get included in the menu for festivals and functions during summer season. This gravy/paste in this recipe is not cooked , so take care to finish it the same day or refrigerate the left overs. The use of raw mustards while grinding the paste gives unique taste to this dish. Lets check the recipe now.
Ingredients
1 cup cubed mangoes [ called as ambo in konkani]
1 cup pineapple chunks [called as avnas in konkani]
1 cup coconut
3-4 red chilies, roasted [ I used byadgi variety]
1/2 tsp mustard seeds [called as sasam in konkani]
Grated jaggery as per the taste
Salt as per taste
For seasoning [ Optional step]
1 tsp oil
1/2 tsp mustard
Few curry leaves
Method:
Sprinkle some salt on cut fruit pieces. Mix them well and keep aside. Grind coconut with roasted red chilies to a coarse paste. Before transferring it from the mixer vessel add 1/2 tsp of mustard seeds and grated jaggery and grind it again. Now add the medium coarse paste to the fruit pieces and adjust salt as per your requirement. You can season this side dish [optional step] with mustard and curry leaves before serving.
When mangoes are not in season you can add seedless green or red or black grapes. The preparation that you see in the below pic is when I could not find mangoes at my place [few months back]. As a variation, I added grapes and peach fruit pieces in absence of cubed mangoes with no seasoning and chilled till the time of serving.
Wishing all my friends and readers, A happy and blessed Janmashtami !
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Today's recipe is a stirfry using beans also known as green beans/ french beans or pharasbi
Ingredients
250 gms french Beans or pharasbi
1 large sized potato, peeled and cut into small cubes
1/2 tsp mustard seeds
1/2 -1 tsp urad dal
1 Green chilly slit vertically
Few curry leaves
2 tbsp grated coconut
Coconut oil preferably
Method:
Wash the pharasbi, remove the ends and strings. Finely chop them. Keep them aside.
Heat oil in a wok. Add mustard seeds, when they splutter add urad dal. Stir it till the urad dal turns slightly brown color. Now add green chilly, curry leaves and fry for few seconds. Add potato pieces, stir it and cover the pan with lid for 3-4 minutes. Next add finely chopped beans and sauté it for 2 minutes. Cover it with lid and cook it on low flame. Keep checking in between if it is done. Once the beans are done, add salt and mix it well. Cook it covered again for another 2 -3 minutes. Garnish it with grated coconut and upkari is ready. This stir fry goes well as side dish with rice and dalitoy or chappatis.
Notes:
Sometimes, I exclude potato and just go ahead with beans only in this preparation.
I usually don't add water to this stirfry, but sometimes if pharasbi are not so tender then we can sprinkle few drops of water that helps to cook the veggie.
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Batata pohe is a traditional Indian breakfast from western states of India mostly Maharashtra and Gujarat. Below recipe is prepared with thick beaten/flattened rice known as pohe or poha and potatoes. It is a no onion recipe but you may go ahead and add it as per your preference.
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